The Best Thing I Ever Made Season 3 Episode 6 Rockin' Roasts

In season 3 episode 6 of The Best Thing I Ever Made, titled "Rockin' Roasts," viewers are treated to some of the most mouth-watering roasted dishes imaginable. From succulent pork to juicy roast beef, the episode brings together a variety of chefs, each offering their own unique twist on the classic roast.

The episode opens with Iron Chef Jose Garces preparing a roasted pork belly with black bean puree and pickled veggies. Garces explains his love for pork and how roasting is the perfect technique to bring out all of the meat's rich flavors. He carefully seasons the pork belly with a blend of spices before roasting it to perfection, creating a dish that is both savory and satisfying.

Next up, chef Michael Symon shares his own take on the classic roast, preparing a roast beef with root vegetables and horseradish cream. Symon carefully sears the beef before roasting it, creating a crusty exterior that seals in all of the juicy flavor. He then layers on a blend of root vegetables, including turnips, carrots, and parsnips, which roast alongside the beef to create the perfect pairing of flavors. To finish off the dish, he prepares a horseradish cream sauce, adding just the right amount of kick to this classic roast.

Chef Scott Conant also makes an appearance in this episode, sharing his recipe for a slow-roasted lamb shoulder with fava beans and mint. Conant's passion for Italian cuisine is evident in every aspect of this dish, from the preparation of the lamb, which is slowly roasted for hours to produce rich, tender meat, to the use of fava beans, a popular ingredient in Italian cooking. The dish is finished with a sprinkle of fresh mint, adding the perfect touch of freshness to the subtly rich flavors of the lamb.

Chef Geoffrey Zakarian concludes the episode by sharing his recipe for a roasted chicken with shallot jus and smashed potatoes. Zakarian's secret to the perfect roast chicken is in the seasonings he uses, blending together a variety of herbs and spices to create a flavor profile that is both comforting and complex. He carefully trusses the chicken before roasting it, ensuring that it cooks evenly and retains its moisture. The dish is then finished with a shallot jus, adding a sweet and tangy complement to the rich flavors of the chicken. To complete the meal, Zakarian prepares a side of smashed potatoes, adding a touch of creamy comfort to this already delightful dish.

Throughout the episode, viewers are treated to a variety of techniques and flavors, each of which showcases the artistry and creativity of each chef. From the classic flavors of the roast beef to the more daring flavors of Garces' pork belly, each dish is a testament to the power of roasting and the culinary expertise of the chefs who create them.

Overall, "Rockin' Roasts" is a mouth-watering episode that is sure to inspire any home cook, encouraging them to try their hand at some of these delicious and satisfying roasted dishes. Whether you're a fan of pork, beef, lamb, or chicken, there's something in this episode to satisfy every craving and delight every palate. So sit back, relax, and let the chefs of The Best Thing I Ever Made show you how to roast like a pro.